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Food Science and Biotechnology  

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1 Effect of Extraction Solvents on Polyphenolic Composition and Antioxidant, Antiproliferative Activities of Himalyan Bayberry (Myrica esculenta)
Saini, Ritu;Garg, Veena;Dangwal, Koushalya; / Korean Society of Food Science and Technology , v.22, no.4, pp.887-894,
2 Flavonoids from the Fruits of Nepalese Sumac (Rhus parviflora) Attenuate Glutamate-induced Neurotoxicity in HT22 Cells
Shrestha, Sabina;Lee, Dae-Young;Park, Ji-Hae;Cho, Jin-Gyeong;Lee, Dong-Sung;Li, Bin;Kim, Youn-Chul;Jeon, Yong-Jin;Yeon, Seung-Woo;Baek, Nam-In; / Korean Society of Food Science and Technology , v.22, no.4, pp.895-902,
3 Nutritional Evaluation of Immature Grains in Two Korean Rice Cultivars during Maturation
Ji, Chen-Ming;Shin, Jung-Ah;Cho, Jin-Woong;Lee, Ki-Teak; / Korean Society of Food Science and Technology , v.22, no.4, pp.903-908,
4 Characterization of Acid-soluble Collagens from the Cartilages of Scalloped Hammerhead (Sphyrna lewini), Red Stingray (Dasyatis akajei), and Skate (Raja porosa)
Chi, Chang-Feng;Wang, Bin;Li, Zhong-Rui;Luo, Hong-Yu;Ding, Guo-Fang; / Korean Society of Food Science and Technology , v.22, no.4, pp.909-916,
5 Changes in Nutritional Constituents, Anthocyanins, and Volatile Compounds during the Processing of Black Rice Tea
Wu, Li;Zhai, Meijing;Yao, Yang;Dong, Chuan;Shuang, Shaomin;Ren, Guixing; / Korean Society of Food Science and Technology , v.22, no.4, pp.917-923,
6 Trace Metals and Flavonoids in Different Types of Tea
Pekal, Anna;Biesaga, Magdalena;Pyrzynska, Krystyna; / Korean Society of Food Science and Technology , v.22, no.4, pp.925-930,
7 Applicability of Thermoluminescence Techniques to Identify Irradiated Seafoods Using Different Methods of Mineral Separation: An Interlaboratory Blind Trial
Ahn, Jae-Jun;Akram, Kashif;Kim, Byeongkeun;Baek, Ji-Yeong;Kwak, Ji-Young;Park, Eun-Joo;Kim, Hyo-Young;Kim, Cheong-Tae;Jeong, Il-Yun;Lee, Ju-Woon;Han, Sang-Bae;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.22, no.4, pp.931-935,
8 Flavor Characteristics of Rice-grape Wine with Starch-hydrolyzing Enzymes
Yong, Hwan-Ung;Lee, Tae-Soo;Kim, Jae-Sik;Baek, Hyung-Hee;Noh, Bong-Soo;Lee, Sung-Jun;Park, Jong-Tae;Shim, Jae-Hoon;Li, Dan;Hong, In-Hee;Nguyen, Dang Hai Dang;Tran, Phuong Lan;Nguyen, Thi Lan Huong;Oktavina, Ershita Fitria;Kim, Jung-Wan;Kang, Hee-Kwon;Park, Kwan-Hwa; / Korean Society of Food Science and Technology , v.22, no.4, pp.937-943,
9 Isolation of Xanthones from Adventitious Roots of St. John's Wort (Hypericum perforatum L.) and Their Antioxidant and Cytotoxic Activities
Li, Wei;Sun, Ya Nan;Yan, Xi Tao;Yang, Seo Young;Choi, Chun Whan;Hyun, Jin Won;Kang, Hee Kyoung;Paek, Kee Yoeup;Kim, Young Ho; / Korean Society of Food Science and Technology , v.22, no.4, pp.945-949,
10 Effect of Glycosylation via Maillard Reaction and Acylation on African Yam Bean (Sphenostylis stenocarpa) Protein Functionality
Arogundade, Lawrence A.;Eromosele, Catherine O.;Eromosele, Ighodalo C.;Ademuyiwa, Oladipo;Etafo, Nelson O.;Adesokan, A'Quadri O.; / Korean Society of Food Science and Technology , v.22, no.4, pp.951-960,
11 Pasteurization of Kava Juice Using Novel Continuous Flow Microwave Heating Technique
Abdullah, Seerwan A.;Lee, Seung Hyun;Cho, Il Kyu;Li, Qing X.;Jun, Soojin;Choi, Won; / Korean Society of Food Science and Technology , v.22, no.4, pp.961-966,
12 Measurement of Structural Shrinkages of Freeze Dried Chipping Potatoes for Crack Modeling
Choi, Won;Jun, Soojin; / Korean Society of Food Science and Technology , v.22, no.4, pp.967-972,
13 Evaluation of Biological Activities of the Short-term Fermented Soybean Extract
Lee, Ji-Soo;Rho, Shin-Joung;Kim, Young-Wan;Lee, Ki Won;Lee, Hyeon Gyu; / Korean Society of Food Science and Technology , v.22, no.4, pp.973-978,
14 Molecular Structure and Rheological Character of High-amylose Water Caltrop (Trapa bispinosa Roxb.) Starch
Tran, Phuong Lan;Lee, Jin-Sil;Park, Kwan-Hwa; / Korean Society of Food Science and Technology , v.22, no.4, pp.979-985,
15 Differentiation of Streptococcus thermophilus Strains in Commercial Direct Vat Set Yoghurt Starter
Ma, Chengjie;Wu, Zhengjun;Chen, Zhengjun;Du, Zhaoping;Sun, Kejie;Ma, Aimin; / Korean Society of Food Science and Technology , v.22, no.4, pp.987-991,
16 Molecular Analysis of Yeasts from Indonesian Cassava and Glutinous Rice Tap$\acute{e}$
Soka, Susan;Irene, Mariska; / Korean Society of Food Science and Technology , v.22, no.4, pp.993-997,
17 Monoterpene Bioconversion for the Production of Aroma Compounds by Fungi Isolated from Brazilian Fruits
Molina, Gustavo;Pinheiro, Denise M.;Pimentel, Mariana R.;Ssanros, Rosangela Dos;Pastore, Glaucia M.; / Korean Society of Food Science and Technology , v.22, no.4, pp.999-1006,
18 Influence of Vitamin ($B_1$, $B_6$, $B_9$, $B_{12}$, C) and Ions ($Cu^{2+}$, $Mn^{2+}$, $PO{_4}^{3-}$) on Kefir Grain Biomass Growth
Demirhan, Elcin;Gurses, Busra;Yalcin, Bengi Ece;Apar, Dilek Kilic;Ozbek, Belma; / Korean Society of Food Science and Technology , v.22, no.4, pp.1007-1013,
19 Gelatinolytic Enzymes from Bacillus amyloliquefaciens Isolated from Fish Docks: Characteristics and Hydrolytic Activity
Sai-Ut, Samart;Benjakul, Soottawat;Sumpavapol, Punnanee; / Korean Society of Food Science and Technology , v.22, no.4, pp.1015-1021,
20 Antioxidant Production and Chitin Recovery from Shrimp Head Fermentation with Streptococcus thermophilus
Mao, Xiangzhao;Zhang, Jing;Kan, Feifei;Gao, Yuansong;Lan, Jing;Zhang, Xiaowei;Hu, Zengmiao;Li, Yujin;Lin, Hong; / Korean Society of Food Science and Technology , v.22, no.4, pp.1023-1032,
21 Effect of Illumination Intensities on Astaxanthin Synthesis by Xanthophyllomyces dendrorhous and Its Mutants
Stachowiak, Barbara; / Korean Society of Food Science and Technology , v.22, no.4, pp.1033-1038,
22 Evaluation of Physicochemical Properties and Fermenting Qualities of Apple Wines Added with Medicinal Herbs
Lee, Je-Hyuk;Kang, Tae Ho;Um, Byung Hun;Sohn, Eun-Hwa;Han, Woo-Cheul;Ji, Seol-Hee;Jang, Ki-Hyo; / Korean Society of Food Science and Technology , v.22, no.4, pp.1039-1046,
23 Dextran-like Exopolysaccharide-producing Leuconostoc and Weissella from Kimchi and Its Ingredients
Park, Ji-Hee;Ahn, Hyo-Ju;Kim, Sung-Gun;Chung, Chang-Ho; / Korean Society of Food Science and Technology , v.22, no.4, pp.1047-1053,
24 In vitro Antioxidant Activities of Laccaic Acids and Its Aluminum Lake
Jimtaisong, Ampa;Janthadee, Rudeemars;Nakrit, Taveeporn; / Korean Society of Food Science and Technology , v.22, no.4, pp.1055-1061,
25 Antioxidant Effect of Pomegranate Rind Powder Extract, Pomegranate Juice, and Pomegranate Seed Powder Extract as Antioxidants in Raw Ground Pork Meat
Qin, Yu-Yue;Zhang, Zhi-Hong;Li, Lin;Xiong, Wei;Shi, Jin-Yu;Zhao, Tian-Rui;Fan, Jian; / Korean Society of Food Science and Technology , v.22, no.4, pp.1063-1069,
26 Antioxidative and Anti-inflammatory Activities of an Ethanol Extract from Fig (Ficus carica) Branches
Park, Seungbeom;Han, Jung;Im, Kyungtaek;Whang, Wan Kyunn;Min, Hyeyoung; / Korean Society of Food Science and Technology , v.22, no.4, pp.1071-1075,
27 Comparisons of Shuidouchi, Natto, and Cheonggukjang in Their Physicochemical Properties, and Antimutagenic and Anticancer Effects
Zhao, Xin;Song, Jia-Le;Wang, Qiang;Qian, Yu;Li, Gui-Jie;Pang, Liang; / Korean Society of Food Science and Technology , v.22, no.4, pp.1077-1084,
28 Inhibition of Nitric Oxide Production Corresponds to the Sulforaphane Content in Korean Sheperd's Purse (Capsella bursa-pastoris) and Related Species in BV-2 Cell
Hur, Jinyoung;Yoo, Miyoung;Shin, Dong-Bin;Lee, Sanghee; / Korean Society of Food Science and Technology , v.22, no.4, pp.1085-1089,
29 Kiwifruit (Actinidia chinensis) Extract Annuls Chronic Insulin-induced Insulin Resistance in L6 Skeletal Muscle Cells
Kim, Jeong Hee;Kim, Jong Whi;Kim, Seong Cheol;Lee, Young Jae; / Korean Society of Food Science and Technology , v.22, no.4, pp.1091-1096,
30 Composition of Fatty Acids in Commercially Available Tree Nuts and Their Relationship with Protective Effects against Oxidative Stress-induced Neurotoxicity
Kim, Jae Kyeom;Shin, Eui-Cheol;Kim, Cho Rong;Park, Gwi Gun;Choi, Soo Jung;Cho, Hong Yon;Shin, Dong Hoon; / Korean Society of Food Science and Technology , v.22, no.4, pp.1097-1104,
31 Optimization of Sulgidduk Formula Supplemented with Pine Needle (Pinus densiflora sieb, et zucc) Juice Using Response Surface Methodology
Park, Jae-Hee;Kim, So-Yun;Lee, Hyun-Jeong;Kim, Rae-Young;Park, Eunju; / Korean Society of Food Science and Technology , v.22, no.4, pp.1105-1111,
32 Anti-inflammatory Activity of Ethanolic Extract of Sargassum sagamianum in RAW 264.7 Cells
Kim, Min-Ji;Kim, Koth-Bong-Woo-Ri;Jeong, Da-Hyun;Ahn, Dong-Hyun; / Korean Society of Food Science and Technology , v.22, no.4, pp.1113-1120,
33 Hypoglycemic and Hepatoprotective Effects of Jerusalem Artichoke Extracts on Streptozotocin-induced Diabetic Rats
Kim, Han-Sup;Han, Gi Dong; / Korean Society of Food Science and Technology , v.22, no.4, pp.1121-1124,
34 Green Tea Seed Extract Inhibits Cell Migration by Suppressing the Epithelial-to-mesenchymal Transition (EMT) Process in Breast Cancer Cells
Ho, Jin-Nyoung;Choue, Ryowon;Lee, Jeongmin; / Korean Society of Food Science and Technology , v.22, no.4, pp.1125-1129,
35 Rapid Enzymatic Assay of Biogenic Amines in Doenjang and Gochujang Using Amine Oxidase
Lee, Jae-Ick;Oh, Yoo-Kyong;Kim, Jin-Hyo;Kim, Young-Wan; / Korean Society of Food Science and Technology , v.22, no.4, pp.1131-1136,
36 Effectiveness of a Dry Kitchen System on Controlling the Microbiological Safety of Food and Contact Surfaces
Chang, Hye-Ja;Ko, Eun-Seon;Ju, Se-Young; / Korean Society of Food Science and Technology , v.22, no.4, pp.1137-1144,
37 Response of Microbial Time Temperature Indicator to Quality Indices of Chicken Breast Meat during Storage
Park, Hye Ri;Kim, Yeon Ah;Jung, Seung Won;Kim, Hyun Chul;Lee, Seung Ju; / Korean Society of Food Science and Technology , v.22, no.4, pp.1145-1152,
38 Prevalence and Characterization of Staphylococcus aureus Pathogenic Factors Isolated from Korean Rice Cakes
Cho, Yong-Sun;Wang, Hae-Jin;Lee, Joo-Young;Lee, Da-Yeon;Shin, Dong-Bin; / Korean Society of Food Science and Technology , v.22, no.4, pp.1153-1159,
39 Monitoring of Genetically Modified Food and Feed in the Tunisian Market Using Qualitative and Quantitative Real-time PCR
Chaouachi, Maher;Nabi, Nesrine;Hafsa, Ahmed Ben;Zellama, Mohamed Salem;Skhiri, Fethia;Said, Khaled; / Korean Society of Food Science and Technology , v.22, no.4, pp.1161-1170,
40 Combined Effect of Lactic Acid Bacteria and Citric Acid on Escherichia coli O157:H7 and Salmonella Typhimurium
Seo, Sheungwoo;Jung, Day;Wang, Xiaoyu;Seo, Dong Joo;Lee, Min Hwa;Lee, Bog-Hieu;Choi, Changsun; / Korean Society of Food Science and Technology , v.22, no.4, pp.1171-1174,